School BULALACAO NATIONAL HIGH SCHOOL Grade Level GRADE 11

Teacher NICA JEAN DAGOS Learning BREAD & PASTRY

Area
Teaching Date OCT. 22, 2024 Quarter 2nd QUARTER

I. OBJECTIVES
The learners demonstrate understanding of the core concept and
A. Content Standards
underlying theories in preparing and presenting gateaux, tortes and cakes.
B. Performance Standards The learners demonstrate competencies in preparing and presenting
gateaux, tortes, and cakes.
C. Learning Competencies / The learners should be able to prepare sponges and cakes according to
Objectives Write the LC recipe specification, techniques and condition.
code for each TLE_HEBP9-12TC-III1-a-f-7
II. CONTENT DECORATING CAKES

III. LEARNING RESOURCES

A. References
1. Teacher’s Guide, pages Curriculum Guide –Page 7
2. Learner’s Materials, DepEd Learning Modules - Page 3-4
pages
3. Textbook pages
4. Additional Materials www.pinterest. com
from Learning Resource www.shutterstock.com
(LR) portal

Pictures, PowerPoint Presentation, Participation chips, Printed test

B. Other Learning Resources
questionnaire, Class Records, Hand outs
IV. PROCEDURE

1. Prayers
A. Preliminary Activities 2. Greetings
3. Cleanliness and Orderliness, Safety Reminders
4. Checking of Attendance

Review of the Previous Lesson:

1.This is a great way to add flavor and moistness to the cake.
B. Reviewing previous lesson
or presenting the new 2. What type of filing is used to add an easy fruit flavored filling to a cake?
lesson 3. A smooth, creamy type filling similar to pudding.
4. Which type of filling provides a light fluffy filling with a delicate flavor?
5. This can also be used as a filling but will not provide for a filing with any
thickness.
Objectives of the Lesson:
At the end of the lesson, the students should be able to:

C. Establishing a purpose for a.) Identify the different cake decoration, its uses and techiques involved.
the lesson
b.) Recognize the importance of cake decorating as a form creative
expression.
c.) Apply the techniques learned in creating cake.

ACTIVITY: GUESS WHAT?

Slide presentation showing image indicating the diffrrent types of cake
D. Presenting example and decorations.
instances of the new lesson.

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 Processing questions:
1. Look carefully at the image.
2. Can you guess what is being asked?
3. Aside from the given types of decorations in cake, can you give one you already
know?
UNLOCKING OF UNFAMILIAR TERMS:
1. Edible – suitable to use as a food, safe to eat.
2. Adornments-adding something to enhance the appearance to make it
more attractive or beautiful.
3. Food safe plastics – specifically tested and approved for contact with
food.
4. Brittle- hard and easily broken or shattered.
5. Susceptible–
6. Florist paste –edible modelling paste used primarily for creating
delicate and realistic sugar flowers for cakes.

DECORATING CAKES
E. Discussing new concepts Decorating Cakes - is one the sugar art that uses icing or frosting and
and practicing new skills # 1 other edible decorative elements to make plain cakes visually interesting. It
can be personalized according to your desired design. There are so many
different kinds and flavors and ways to decorate cake.
EXERCISES 1: Hello it’s Me !

Identify the following types of cake decorations.

TYPES OF DECORATIONS
Cake decorations are adomments or design that are placed on top or
around the cakes. It can be made of edible material or food-safe plastics.
F. Discussing new concepts 1. Fondant – also known as sugar paste or ready roll icing exists in many
and practicing new skills # 2 different colors, and it is usually easy to handle once prepared
properly. It can be rolled out with cornstarch to avoid sticking to any
surface and to smoth it out. Once completely smoth and thin enough,
cake decortors are able to mold fondant into many different artistic
expressions. Fondant is primarily used to cover cakes, but also used to
create individual show pieces for cakes. Either made of marshmallow,
icing sugar.
2. Royal Icing -sweet white icing made by whipping fresh egg whites ( or
powdered egg whites, meringue powder) with icing sugar. Royal icing
produces well-defined icing edge especially when decorating
biscuits/cookies and is ideal for piping intricate writing, borders,
scrollwork and lacework on cakes. It dries very hard and preserves
indefinitely if stored in a cool, dry place, but is susceptible to soften
and wilt in high humidity.
3. Marzipan – used for modelling cakes and sometimes as a cover over
cakes, although fondant is more preffered. Like a modelling clay, were
you can make different topppers or design. It is made of almond paste.
4. Gum Paste – known as florist paste, is an edible, brittle material that
dries quickly and can be sculpted to make cake decorations such as
flowers or molded designs.
5. Modelling Chocolate – is a chocolate paste made by melting
chocolate and combining it with corn syrup, glucose syrup, golden
syrup. The chocolate is formed into a variety of shapes and structures
that cannot be easily accomplished with other softer edible materials.
6. Edible Ink Printing – the process of creating preprinted images with
edible food colors onto various confectionary products such as cookies,
cakes, or pastries.

TECHNIQUES
Decorating a cake typically involves applying icing and adding decorative
elements such as sugar, candy, or chocolate. This can range from a simple
dusting of icing sugar to a glossy glaze, like the mirror cake style made
with gelatin, sugar, and water. A cake turntable aids in the decorating
process. Icing decorations can be created through piping techniques or by
molding sugar paste, fondant, or marzipan into flowers and figures.
Embossing mats, often made of flexible materials, can create patterns on
cakes by pressing down onto the icing or dough. The trend of "naked
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 cakes" emerged notably in 2020, where the sides of the cake are left
unfrosted, showcasing the layers and fillings. These cakes are usually
topped with icing sugar, fresh flowers, or fruit, making them popular for
weddings and engagements.

EXERCISES 2: Fact or Bluff

Directions: Analyze the statement carefully, decide whether it is a
Fact or a Bluff.
_____1. Fondant is primarily used for piping intricate designs on cakes.
_____2. Gum paste is a brittle material that dries quickly, making it ideal
for sculpting delicate details.
_____3. Naked cakes are characterized by having a smooth layer of
fondant covering the entire cake.
_____4. A cake turntable is a tool that helps rotate the cake during the
decorating process.
_____5. Edible ink printing allows for creating pre-printed images on cakes
and other confectionary products.

Design Me Well
Directions:
1.Students will designed their own cake incorporating the different types
f decorations as well as the techniques.
2. The class will be divide into 4 groups
2. Each group will brainstorm and select a theme for their cake.
Examples:
- Birthday (age-specific, character-themed, etc.)
- Holiday (Christmas, Halloween, etc.)
- Occasion (wedding, graduation, etc.)
- Favorite Hobby or Interest
3. Design the Cake:
- Discuss the flavor profile of the cake and its fillings.
- Decide on the overall shape and size of the cake.
- Brainstorm different decoration types to use and how they would be
applied (e.g., fondant covering, royal icing piping, marzipan figures, gum
paste flowers, modeling chocolate accents, edible ink printing).
- Sketch or digitally create a visual representation of your cake design,
showcasing the colors, decorations, and overall aesthetic.
G. Developing mastery
4. Each group will present their cake design to the class and explain the
( Leads to Formative
theme, flavor profile, and decoration choices they made.
Assessment 3)
RATING SCALE

H. Finding practical Ask the students to give instances, occasions, or events at home where
applications of concepts and they can apply these different types of decorations and its techniques as
skills in daily living well.
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 WHAT DID YOU LEARN?
I. Making generalizations and
abstractions about the lesson. Let the students share the importance of studying these different types of
cake decorations and its techniques.

HOW MUCH DID YOU LEARN?

MULTIPLE CHOICE
Direction: Analyze the statement carefully.Write your answer on the space
provided.
____________1. What is the primary use of fondant in cake decorating?
A.) Piping intricate designs B.) Creating realistic flowers
C.) Covering cakes with a smooth finish D.) Sculpting figures and
decorations
___________2. What is the main characteristic of a “naked cake”?
A.) It is covered in a smooth layer of fondant.
B.) It is decorated with intricate piping designs.
C.) It has no frosting on the sides, showcasing the cake layers.
J. Evaluating Learning
D.) It is made with a special type of chocolate icing.
___________3.Which type of icing is best suited for creating realistic flowers?
A.) Fondant B.) Royal Icing
C.) Marzipan D.) Gum Paste
___________4. What is the primary ingredient in marzipan?
A.) Sugar B.) Chocolate
C.) Almond paste D.) Corn syrup
___________5.What is the main purpose of a cake turntable?
A.) To create intricate piping designs B.) To smooth out fondant
C.) To create embossed patterns D.) To facilitate decorating by rotating
the cake

ASSIGNMENT:
Directions: Instructions: Research the history of cake decorating, focusing
on the development of specific techniques or types of decorations.
K. Additional activities for
- Include information about:
application or remediation
- The origins of different types of icing and decorations.
- Key figures or events that shaped the history of cake decorating.
- How cake decorating has evolved over time.
- You can present your findings in a written report, a timeline, or a
presentation.
V. REMARKS

VI. REFLECTION
A. No. of learners who earned
80% on the evaluation
B. No. of learners who require
additional activities for
remediation
C. Did remedial lessons work? No.
of learners who have caught
up with the lesson.
D. No. of learners who continue to
require remediation
E. Which of my teaching
strategies worked well why did
these work?
F. What difficulties did I encounter
which my principal or
supervisor can help me solve?

sd

Prepared by : Noted by :

NICA JEAN DAGOS LORNA M. NARCISO

Student Teacher Cooperating Teacher

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